lentil and kale stew/soup
This is one of those simple, healthy, satisfying meals I make when I remember that there are lentils in the pantry. You can add pretty much whatever vegetables you want, and substitute other leafy greens for the kale. I made a meatless version, but this stuff is also very, very tasty with bacon, ham, Spanish chorizo, kielbasa, or other things made from cured smoked pork. Worcestershire sauce and Maggi seasoning sauce add that much-touted flavor element known as umami. (Whether I’m browsing Serious Eats or studying the physiology of gustation, I cannot escape umami.) Tomatoes and vinegar get added toward the end of cooking because acid slows down the cooking process for legumes.
olive oil
1/2 medium onion, chopped
1 small carrot, chopped
1-2 celery ribs, chopped
2 cloves garlic, minced
1 small potato, diced
1/2 small bunch kale, chopped
1 cup lentils, rinsed and picked over
about 4 cups (more to make it soupier) broth (vegetable, chicken, ham… whatever you feel like)
1 tablespoon tomato paste
15-ounce can of whole or diced tomatoes with juice
salt, pepper, red chili flakes
a few dashes of Worcestershire sauce (optional; feel free to leave it out if you’re a strict vegetarian)
a few dashes of Maggi seasoning sauce
about 1/2 teaspoon vinegar (any kind)
Heat a bit of olive oil in a large pot. Add onions, carrots, and celery. Season with salt, pepper, and chili flakes. Cook over medium heat until onions are translucent. Add garlic, potatoes, kale, lentils, and broth. Cover partially and bring to a simmer. Lower heat and cook about 25 minutes, or until lentils are soft but still have some bite to them. Add tomato paste and tomatoes. Bring back to a simmer and add Worcestershire sauce, Maggi, and vinegar.
